Classic Italian Tiramisu Recipe

Preparing the recipe for the classic Italian Tiramisu is easy. The key is to know that you have two important preparation options to consider.

The first option is to know that you can prepare it without cooking the eggs, that is incorporating raw eggs. And don‘t be surprised, well this is the original version of the classic Tiramisu.

The second option is that in my recipe, you will have the original tiramisu recipe without the risk of using raw eggs. You will be able enjoy its decadent flavor without fear of eating it. Say no more, and let‘s get started.

1. WHAT IS A CLASSIC ITALIAN TIRAMISU?

Correctly done, a classic tiramisù can be transcendent. A creamy dessert of espresso–soaked ladyfingers surrounded by rich mascarpone cheese, tiramisù relies heavily on the quality of its ingredients, please you don‘t need to buy Tiramisu at Costco, is very easy prepare it. If you do not have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. For the ladyfingers, you can find varieties from soft and spongy too hard and crunchy. Both kinds will work here, but if you‘re using the soft sticks to a light brushing of espresso coffee instead of a deep dip. My ladyfingers brand for a classic tiramisu is this. Report from The NYTimes.

2. HOW TO MAKE A CLASSIC ITALIAN TIRAMISU WITH RAW EGGS

1. To make the Mascarpone cream we are going to use two containers since it is made in two parts and then they are mixed.
2. In the first container we assemble the yolks with the sugar (with only half, 60 grams) we mix it with a whisk until we have a homogeneous mixture, then we add the Mascarpone cheese until there are no lumps.
3. In the second bowl we introduce the egg whites and the remaining sugar and we make it stiff. We can add a pinch of salt so that the egg whites do not go down.
4. Once we have the two mixtures, we put the first cream, the Mascarpone cream, in the bowl with the egg whites until stiff; We will mix them little by little with enveloping movements so that the mixture does not fall, until we get a homogeneous mixture to appear, and we will have our mascarpone cheese cream.
5. Now is the time to assemble the tiramisu. It is best to use a round removable round cake pan or rectangular baking pan with high walls. We put a cream base in the background.
6. We put a layer of biscuits soaked in coffee. Be careful that they don‘t get too wet because they can spoil the tiramisu. It is better to put less soaked because then it will take the moisture from the mascarpone cream.
7. After the first layer of biscuits soaked in coffee, we put another layer of mascarpone cheese. We repeat this process until we fill the baking pan.
8. Let rest in the fridge for at least 6 hours.

3. TIRAMISU CAKE WITH COOKED EGGS

For best result with my classic Italian Tiramisu Recipe, follow this directions

1. In a saucepan, place the sugar and water. The water should cover the sugar. If necessary, add a little more water. Make a syrup over medium heat until it reaches 118ºC.
2. Place the yolks and the egg in the electric mixer.
3. When the syrup reaches temperature, add it to the smoothie very slowly in the form of a thread.
4. Beat until the mixer bowl is cold.
5. Integrate the smoothie with the mascarpone and the essence of vanilla. There should be a homogeneous cream.
6. Mix the coffee with the liquor.
7. In a bowl, place a layer of mascarpone cream, a layer of ladyfingers soaked in the coffee, and another layer of mascarpone cream and ladyfingers soaked.
8. Finally, finish with mascarpone cream.
9. Refrigerate for 6 hours, and before serving sprinkling the cocoa.

4. SHOW ME YOUR TIRAMISU

I am going to show you mine first. Nothing makes me happier than seeing the beautiful Classic Italian Tiramisu Cake Recipe that you create from my recipe. If you make something inspired by this post, please tag me at @cooktohost so I can see and share it! And, if you liked this recipe, please rate and review it.

EASY TIRAMISU RECIPE

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